Kidney Curry Recipe

Indian · Main course · 55 min total

A rich and aromatic Indian curry made with tender kidney beans simmered in a spiced onion-tomato gravy. This hearty, vegetarian dish is perfect with rice or naan.

Ingredients

• 2 cups cooked kidney beans (or 1 can, drained and rinsed)
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 tomatoes, pureed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons chopped fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium heat. Add onion and cook until golden brown, about 8 minutes.
2. Add garlic and ginger; cook for 1 minute until fragrant.
3. Add tomato puree, cumin, coriander, turmeric, chili powder, and salt. Cook, stirring, until oil separates from the mixture, about 5 minutes.
4. Add kidney beans and 1/2 cup water. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
5. Sprinkle garam masala and stir. Simmer for another 2 minutes.
6. Garnish with cilantro and serve hot.

Tips

• For a creamier curry, stir in 2 tablespoons of heavy cream or coconut milk at the end.
• Leftovers can be refrigerated for up to 3 days; flavors improve overnight.
• To save time, use canned kidney beans; rinse well to reduce sodium.

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